Kasu Milk Bread

Whisk ingredients together in a pan and heat until the mixture thickens. Let cool.

Depending on the wetness of the kasu, combine all ingredients, including the tangzhong, +- 30 grams of bread flour in a stand mixer and knead until a smooth dough forms, resting the dough if necessary.

Butter the inside of a bowl, place the kneaded dough inside and cover, and let proof in the fridge overnight.

Take the proofed dough out of the fridge, punch down, and let rise at room temperature until doubled in volume. Split dough into 2 equal portions, roll out, and fold into thirds like a letter. Roll the folded dough and repeat folding process one more time, and pinch the seams to seal. Place the dough balls, or logs, in a loaf pan, and loosely cover and let rise until doubled in volume, about 1 hour.

Preheat oven to 350 degrees Fahrenheit. Brush the top of the loaf with milk, and place in the oven along with a small bowl of hot water to bake until golden brown, about 35 minutes. Let cool in loaf pan for 10 minutes then transfer to a wire rack to cool for an hour before slicing.